Sugar-free food raw material stirring design scheme

Abstract

The invention provides a sugar-free food raw material stirring design scheme which consists of a pressure controller (4), a pressure sensor (2), a signal data processor (3), a stirring tank (5), a paddle (1) and a liquid storage chamber (6), and is characterized in that the pressure sensor (2) is mounted on the paddle (1); and when the paddle (1) rotates, the pressure sensor (2) is pressed, and feeds back to the signal data processor (3) in a wireless transfer manner, and the signal data processor (3) receives a signal and controls on-off of the liquid storage chamber (6) by processing information.

Description

technical field [0001] The invention relates to a stirring device, in particular to a design scheme for stirring sugar-free food raw materials. Background technique [0002] There are more and more diabetic patients in our country. In order to provide a sugar-free food for diabetic patients, many manufacturers have begun to develop food suitable for diabetic patients. In the production process of sugar-free food, there are problems of one kind or another. Among them, the step of stirring raw materials has many shortcomings. Some food slurries need to be stirred to a certain concentration, but the concentration is not easy to control, and it is often proportional Add ingredients and water to make a slurry, but this kind of mixing method wastes time, manpower, and material resources, and often fails to achieve the desired effect. The mixing is not uniform enough or the ingredients are stirred too soft or too hard. Biscuits or other foods made from material paste have a rough ...

AI Technical Summary

Problems solved by technology

In the production process of sugar-free food, there are problems of one kind or another. Among them, there are many deficiencies in the step of stirring raw materials. Some food slurries need to be stirred to a certain concentration, but the concentration is not easy to control, and it is often proportional Add ingredients and water to make a slurry, but this kind of mixing method wastes time, manpower, and material resources, and often fails to achieve the desired effect. The mixing is not uniform enough or the ingredients are stirred too soft or too hard. Biscuits or other foods made from ingredient paste have a rough taste and no texture, and are not liked by people

Not only brought economic losses to manufacturers, but also caused food waste

Although there are also special stirring devices, they are either expensive, or the stirring is too rough and uneven

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